Salmon Coconut Soup
Honeyed, velvety, and full of goodness! This Salmon Coconut Soup is comfort food with a clean-eating twist—wild-caught salmon, creamy coconut broth, fresh veggies, and a kick of ginger + lime. It’s one of those simple, nourishing meals you’ll come back to again and again. Let’s stir this pot!
4
Serving size
35
Seafood
30g Protein
Keto-Friendly
Ingredients
Fresh:
1½ lbs wild-caught salmon fillet, skin removed and cut into chunks
1 medium shallot, finely diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 medium carrots, thinly sliced
1 red bell pepper, thinly sliced
8 oz mixed mushrooms (shiitake, oyster, maitake, etc.)
2 cups baby spinach (or kale)
Zest + juice of 2 limes (or substitute 8 makrut lime leaves)
¼ cup fresh cilantro, chopped (plus more for garnish)
1 Thai or serrano chili, thinly sliced (optional)
3 cups bone broth (or filtered water)
Staple:
2 tablespoons coconut oil
1 (13.5 oz) can full-fat coconut milk or coconut cream
1 tablespoon honey
2 tablespoons fish sauce
1 teaspoon sea salt (Redmond Real Salt recommended)
¼ teaspoon black pepper
Wild-caught organic seafood and organic non-gmo veggies are linked where available
4
Serving size
Directions
Print RecipeSauté the Aromatics (5 minutes)
1. In a large soup pot, heat 2 tbsp coconut oil over medium heat.
2. Add the shallot, garlic, and ginger. Sauté for 2–3 minutes until soft and fragrant.
3. Stir in carrots, bell pepper, and optional chili. Cook another 2 minutes.
Add the Broth & Simmer (5–7 minutes)
4. Add lime zest, coconut milk, bone broth or water, salt, and pepper.
5. Bring to a gentle boil, then reduce heat to medium-low and simmer 5–7 minutes.
Add Salmon & Veggies (8–10 minutes)
6. Gently add the salmon chunks and mushrooms to the simmering broth.
7. Simmer uncovered for 8–10 minutes, until salmon is opaque and flakes easily.
8. Stir in spinach and cook 1–2 more minutes until wilted.
Finish & Serve (2–3 minutes)
9. Turn off heat. Stir in 1 lime juice, fish sauce, and honey.
10. Taste and adjust salt or acidity as needed.
11. Ladle into bowls and top with fresh cilantro, extra chili slices, or a swirl of coconut milk.
Total Macros:
Calories: 395
Protein: 32g
Carbs: 10g
Fat: 26g
Nutrition Facts:
🧠 Salmon: Brain Food + Protein Powerhouse
Rich in omega-3s (EPA & DHA): Supports brain health, reduces inflammation, and promotes heart health.
High-quality protein: 4–6 oz of salmon provides ~25–30g of protein.
Astaxanthin bonus: This antioxidant gives salmon its pink color and helps protect cells from oxidative stress.
🥥 Full-Fat Coconut Milk: Gut-Soothing &Dairy-Free Creaminess
Lauric acid content: Supports immune function and has antimicrobial properties.
Healthy fats (MCTs): May help with energy metabolism and appetite regulation.
Naturally dairy-free: Perfect for paleo, Whole30, and anti-inflammatory diets.
🧄 Garlic, Ginger & Shallot:Immune-Supportive Trio
Garlic: Contains allicin, known for its antibacterial and antiviral properties.
Ginger: Helps ease nausea and supports digestion.
Shallots: Rich in quercetin and sulfur compounds for cardiovascular health.
🥬 Spinach: Iron + Folate Boost
A cup of baby spinach adds vitamin K, iron, folate, and vitamin C — all key for blood health and immune function.
🍄 Mixed Mushrooms: Adaptogenic &Anti-Inflammatory
Shiitake, oyster, maitake, and nameko mushrooms are:
Immune-modulating
Rich in beta-glucans (natural immune boosters)
Packed with umami flavor that complements the savory broth
🌶️ Thai Chili or Serrano (Optional):Metabolism + Mood Support
Spicy peppers contain capsaicin, which may support metabolism and reduce inflammation.
Also helps release endorphins — your body’s natural mood boosters!
🧂 Fish Sauce + Lime: Flavor with Function
Fish sauce brings natural umami, minerals, and salt without additives.
Lime juice + zest are rich in vitamin C and enhance digestion.
© 2024 New Leaf Table